"Thanks to the meaty mushrooms, it didn't taste like it was missing anything at all."

I know this column is called Dinner Tonight, but this meal was born out of Sunday morning breakfast craving that could not be satiated. After an eventful weekend night out, nothing sounded better than a big plate of Chinese noodles. But the idea of actually leaving the house to make it down to Chinatown seemed like way too much work. Luckily, I had just scored these flour "Hong Kong style" fresh noodles at a local Asian market (the glorious Super H Mart), and though I had no initial plan, I figured I could cobble together something delicious.

Inspiration came from the blog Sugar Lens and a pan-fried noodle dish with chicken, shrimp, bok choy, and mushrooms. I didn't have either the chicken or the shrimp, so I doubled the bok choy and mushrooms, and made this a vegetarian main instead. Thanks to the meaty mushrooms, it didn't taste like it was missing anything at all. The crispy noodles get saturated with the sauce, and a little chili sesame oil helps wake everything up. It was everything I could have wanted at that hour.

Directions

First, mix together the oyster sauce, soy sauce, 1 cup of water, sugar, and wine in a bowl. In a separate bowl, whisk together 2 tablespoons of water and the cornstarch.

2.

Pour 1 tablespoon of the oil into a large wok set over high heat. Add the noodles. Stir constantly until the noodles are lightly browned. Set aside.

3.

Pour the rest of the oil in the wok. Add the mushrooms and the bok choy. Cook until the mushrooms are tender and bok choy is soft. Move both to the sides of the pan. Add the garlic and cook for 30 seconds, or until very fragrant.

4.

Pour the contents from the first bowl with the oyster sauce into the work. Bring to a boil. Cook for 30 seconds or so.

5.

Whisk in the cornstarch mixture. Bring to a boil. When thick, turn off the heat. Divide the noodles between two plates. And top each with the contents of the wok. Serve with hot sauce to taste.